Patisserie by Murielle Valette
Author:Murielle Valette
Language: eng
Format: epub
ISBN: 9781472110145
Publisher: Little, Brown Book Group
CHEF’S ADVICE
The croquembouche will not keep for more than half a day in the fridge. After this time, the caramel will start to melt and weaken the structure, and the choux will become soggy.
Saint-Honoré choux cake
SAINT-HONORÉ
This cake is named after a famous street in Paris: le Faubourg Saint-Honoré. A Chiboust cream is the traditional filling for the cake but a Chantilly cream can be used instead.
Serves 10 / Preparation time: 2–3 hours / Resting time in the fridge: 2½ + 2 hours Baking time: 15 minutes at 200°C/400°F/Gas Mark 6 + 20 minutes at 160°C/325°F/Gas Mark 3 to dry out / You will need 2 non-stick baking trays
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